Today was Bountiful Baskets pickup day. It’s a great day! I just wish our pickup was a bit later. I always forget on Friday nights that I have to get up early on Saturday mornings. Ken has duty today, so I’m on my own for meals for the next 24 hours or so. We got some corn in the basket and Ken doesn’t eat corn, so I knew it was the perfect opportunity to create some deliciousness just for me!

Here are the ingredients, all from BB (not all from this week though).

I wanted it all to be about the same size as the corn so I diced everything pretty tiny. I didn’t set out trying to do a Mexican-style dish but I found a lone tomatillo in the fridge under some lettuce and I didn’t want it to go to waste, so I added the pepper and the cumin. Cut the corn off the cob. The corn was so good I ended up eating the remaining part that I couldn’t cut off the cob. It’s good raw, so eat away! Chef’s treat.

I had some bacon grease left over from Ken’s breakfast so I put a small spoon of that into a pan and added the tomatillo, squash, pepper, and tomato. I wanted them to break down a little but I wanted the corn to be just-warmed through, so I put it in after about five minutes. Add the cumin, herbs, and some salt and pepper and just stir it a bit every few minutes. I cooked it for about ten minutes total, just til the corn was heated up. Then I topped it with some shredded cheese and ate it out on the patio.

Remember my #watchmecook idea? I’m still doing it. You can see mini videos of what I cook by searching for #watchmecookdinner, #watchmecooklunch, #watchmecookbreakfast, and #watchmecookdessert on Instagram. Or you can just follow me at my Instagram account.